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Lesson Plan Rabbit a “stimpirata” with dark chocolate from Modica

Programma della Preparazione del Coniglio con Cioccolato di Modica

Σχέδιο μαθήματος: Κουνέλι με μαύρη σοκολάτα Modica

Ingredients:

• 500 g rabbit, cut into piece
• 10 g extra virgin olive oil
• 1 garlic clove (5 g)
• 10 g green olives in brine, pitted
• 5 g capers
• 10 g tomato paste
• 5 g vinegar
• 5 g salt
• 2 g parsley, chopped
• 10 g Modica vanilla chocolate, grated or finely chopped
• 100 g potatoes, cube

Directions

1. Cut the rabbit into pieces, rinse briefly under cold water, and pat dry. Heat the olive oil in a large skillet over medium heat, add crushed garlic, and sauté until golden, then remove.
2. Add the olives, capers, and tomato paste to the skillet, stirring to coat the rabbit. Deglaze with vinegar, letting it evaporate before covering and lowering the heat. Allow the rabbit to cook gently for 40–50 minutes, adding a small amount of water or broth if necessary.
3. During the last 10 minutes of cooking, sprinkle in the grated or chopped Modica vanilla chocolate, stirring until fully melted and incorporated into the sauce.
4. Peel and cube the potatoes, then boil in salted water until tender. Drain and add them to the skillet with the rabbit in the last few minutes of cooking, allowing them to absorb the flavors.
5. Adjust salt if needed, and garnish with fresh parsley before serving.
6. Serve the rabbit in shallow bowls, garnished with chopped parsley and paired with crusty bread for soaking up the sauce.